Advertisement

AL DIA News shows a healthier way of cooking with Chef Ted Torres

Wed, 06/07/2017 - 4:40pm -- Peter Fitzpatrick
AL DIA News began its "Latinos living Healthy" cooking Series Tuesday with Chef Ted Torres. Photo: Peter Fitzpatrick/AL DIA News
Chef Torres' dish was a more healthier version of Ropa Vieja (stewed beef with vegetables) using slices of chicken instead of shredded flank steak. Photo: Peter Fitzpatrick/AL DIA News
Chef Torres prefers to layer the ingredients on top of each other to get a fuller richer flavor. Photo: Peter Fitzpatrick/AL DIA News
When using the chopped tomatoes, Torres prefers to use the juices to help with the simmering of the dish. Photo: Peter Fitzpatrick/AL DIA News
Make sure to cook the garlic, onions, and peppers, for a few minutes over medium heat until they are slightly tender. Photo: Peter Fitzpatrick/AL DIA News
Chef Torres uses one cup of low sodium chicken broth to simmer the Ropa Vieja. Photo: Peter Fitzpatrick/AL DIA News
Cook on low for about 10 minutes, adding more seasoning or broth if needed. Photo: Peter Fitzpatrick/AL DIA News
Before serving, the adding of fresh herbs can be used as a garnish. Photo: Peter Fitzpatrick/AL DIA News
The Ropa Vieja can be served over some brown rice, quinoa, or by itself. Photo: Peter Fitzpatrick/AL DIA News
Chef Torres wanted to offer people a healthy alternative to frying foods in light of the increase of Latinos that are diabetics or that have high blood pressure. Photo: Peter Fitzpatrick/AL DIA News
If cooking over a stove is not within a persons busy work schedule, using a crockpot with all the ingredients will slow cook and be ready for serving when arriving home. The more time cooked, the more intense the flavors will be. Photo: Peter Fitzpatrick/AL DIA News